Cations in the Red Grape Juice from Variety Jvarisula Obtained as a Result of inter-varietal Crossing of Grapes
The paper presents a quantitative and qualitative study of mineral cations in the grape juice obtained as a result of the European processing of the Jvarisula red grape variety’s raw materials, resulting from the inter-varietal crossing of grapes.
Authors
- Elene Gamkrelidze (ORCID: https://orcid.org/0000-0002-0196-9505)
- T. Gvinianidze (ORCID: https://orcid.org/0000-0002-1986-2247)
- T.T. Gvinianidze
Institutions
- Akaki Tsereteli State University (GE)
Publication Details
- Journal
- Bulletin of Science and Practice
- Published
- 2025-05-15
- DOI
- https://doi.org/10.33619/2414-2948/114/41
- Primary Topic
- Horticultural and Viticultural Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00